Instant Pot Teriyaki Chicken Thighs
This 5 ingredient recipe counting water) will be one of the easiest Instant Pot recipes you’ll find-and one of the yummiest! Serve it with rice because it’s saucy!
Servings: 4 servings
- 1 tablespoon canola oil olive oil, or ghee
- 4 large boneles skinless chicken thighs
- 2/3 cup water plus 1 tablespoon, divided
- 1 cup Sesame Teriyaki sauce or 1 (14.5-oz) bottle I use Aldi brand and Soy Vay
- Garnish: sliced green onions (0ptional)
- 1 tablespoon cornstarch (optional)
Push the “Sauté “ button on a 6 or 8 quart Instant Pot multi-function pressure cooker until it sets to "normal" heat. After 3 minutes, the pot should be very hot. Add the oil and wait 1 minute until the oil is very hot. Add the chicken thighs (rolled up, not flat) and cook about 4 minutes on one side or until browned. Turn them over. You can brown the other side for extra flavor but one side is enough to give you some caramelization and flavor.
Add the teriyaki sauce and 2/3 cup water to the pot and to the pot and scrape any browned bits from the bottom of the pan with a wooden spoon, moving the chicken around to mix everything together. This is called deglazing the pan. There is so much flavor in this mixture!
Place the lid on the Instant Pot and turn the pressure valve to "sealing". Make sure the silicone ring is in place inside the lid before sealing.
Push the button Pressure Cook. Push the +/- button until the number reaches 8. (It will cook for 8 minutes.) It will also take about 8 minutes to come up to pressure, then start counting down.
When it has counted down 8 minutes and beeps, push the pressure valve to Venting for a quick release. You can also let the pressure release naturally. This means do nothing at this time. It will take about 12 minutes for the pressure to release naturally and the pin will drop letting you know you can open the lid. Quick release will only take a minute to release. If you have very large chicken thighs or bone-in thighs, the natural release is a good idea but I didn't notice much difference. The thighs were tender with both methods. If serving the pan juices with the chicken, push “Sautee” button again to "More" or HIGH. Stir together 1 tablespoon cornstarch and 1 tablespoon water in a custard cup. When the sauce mixture is bubbly, pour the cornstarch mixture into the liquid chicken mixture and immediately stir until slightly thickened-about 30 seconds.If you have any teriyaki sauce left in the bottle, go ahead and pour it in now or drizzle it directly on the cooked chicken thighs over rice. Arrange the teriyaki chicken thighs on rice and spoon the sauce over rice. Garnish with green onions, if desired.
Note: If you use bone-in chicken thighs, add 2 minutes on pressure cook time.
Note: Soy Vay brand teriyaki sauce is concentrated so a little goes a long way. Other brands can easily be substituted. I love the flavor and it has tons of sesame seeds. I found it at Publix. Aldi has a Sesame Teriyaki that is equally yummy. The Teriyaki sauce doesn't have to have sesame in the title. I also substitute General Tso's sauce and sweet and sour sauce.